Fudgy Pumpkin Swirl Brownies (Grain-Free + Dairy-Free)
These fudgy pumpkin swirl brownies were a happy accident — rich chocolate brownies with a ribbon of spiced pumpkin swirled through the batter. They’re a chocolate-lover’s dream with deep cocoa flavor, cozy pumpkin spice, and an ultra-fudgy texture.
Ingredients
Pumpkin Swirl
- ½ cup pumpkin purée
- 2 tbsp maple syrup
- ½ tsp pumpkin pie spice
Brownie Base
- ½ cup almond butter or sunflower seed butter
- ⅓ cup maple syrup
- ⅓ cup cocoa powder
- 1 egg or flax egg
- ½ tsp baking soda
- pinch sea salt
- ⅓ cup dairy-free chocolate chips optional
Instructions
- Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper.
- In one bowl, stir together the pumpkin swirl ingredients until smooth. Set aside.
- In another bowl, mix almond butter, maple, cocoa powder, egg, baking soda, and salt until thick and glossy.
- Pour the brownie batter into the pan. Spoon pumpkin mixture on top and gently swirl with a knife.
- Sprinkle with chocolate chips if using.
- Bake for 22–25 minutes, until the edges look set and the center is still slightly soft.
- Cool completely before cutting. They are even better chilled overnight.
Notes
Rachel’s Tip: These are so rich they don’t need frosting — but a swipe of dairy-free cream cheese frosting never hurts.